Capturing Cultures with Holly Davis (2 day Introduction to the Art of Fermentation and Probiotic Food and Drinks)
Katrina Lane ( Taste of Balingup / Kate Lane Local Food )
Saturday, 14 March 2015 at 10:00 AM – Sunday, 15 March 2015 at 3:00 PM (AWST)
Balingup, WA, AUSTRALIA
Capturing Cultures is a perfect introduction to the art of fermentation and probiotic food and drinks. Hosted by Katrina Lane and taught by expert Holly Davis. Holly is in Western Australia for a limited time, so we are very lucky to have her teaching this class. It’s a wonderful opportunity to learn from an expert in the field.
When: 14th and 15th March
Time: 10am to 3pm both days
Provided: Morning Tea, Lunch, Comprehensive notes, SCOBY and cultures to take home.
Where: Balingup Town Hall Kitchen, Balingup Western Australia
Limited to 15 people
ABOUT HOLLY DAVIS
Holly is a co founder of Sydney’s Iku Wholefoods and author of ‘Nourish, Food by Holly Davis’. She has been a long time champion for the attainment of great health through the use of sustainable organic wholefoods; appropriate to the season and the needs of the consumer. Her cooking style embraces the dietary principles employed by indigenous people from around the globe, prior to industrialisation. Holly’s vision ‘to feed people love’ is expressed in her inspiring and informative cookery classes, her talks, through her articles and when she is catering or food coaching for private or commercial clients. Holly has been practicing the art of natural fermentation and sourdough baking for over 30 years. Her wide experience makes her an invaluable resource for all your questions.
Capturing Cultures, a two day introduction to the art of fermentation and probiotic food and drinks. These live foods offer us a wealth of easy to digest nutrients, to support our immune systems, control sugar cravings and improve digestion whilst also being delicious condiments and drinks. You will leave inspired, with all you need to know to start safely making a wide range of these delicious beneficial foods.
Get the good bugs in with traditional live yoghurt, curds and whey. You’ll get your very own cultures and SCOBY’s.
Learn to make and get hands on with yoghurt made with a 100 year old, eternally perpetuating, Romanian starter culture. With the yoghurt produced we will make live labneh, whey, cultured cream and butter.
Also learn how to use other Symbiotic Colony’s Of Bacteria & Yeasts, safely. An introduction to Kombucha, Dairy Kefir, and Sugary or Water Kefir ‘grains’.
You will have the opportunity to try all the items demonstrated, ask questions. At midday we’ll share a seasonal lunch, which will include a variety of naturally fermented foods. For those who wish, there will be cultures to take home and grow forever!
Get the good bugs from probiotic lacto fermented vegetables and fruits. The word ferment means to boil and that is what appears to be happening when you open a jar of these lively probiotic foods. For lacto fermentation you need lacto bacillus. Fortunately for us everything we need is everywhere we are. Our world abounds in microorganisms, which can help us to heal, improve our digestion and support our immune system.
Learn to make: naturally fermented, probiotic dry salted vegetable ferments, brined vegetables, and whey cultured fruits. You will have the opportunity to try all the items demonstrated, ask questions and eat seasonal lunches, which will include a variety of naturally fermented foods.
Holly and I are heading to Foragers Field Kitchen in Pemberton for a seasonal dinner ($80 BYO) on the Saturday night and you are welcome to join us. Full details on what Sophie does at this wonderful regional destination can be found at www.foragers.com.au. We’ll leave it to individuals to book their own places at the dinner. If there are enough people attending we’ll arrange a mini bus, otherwise transport will be by individual arrangement.